If you’re craving a little something sweet that will hit those chocolate-crunchy-cookie-nutty-melty-delicious pleasure sensors without spiking your insulin or ruining your keto progress, give these a try. These little Chocolate Dipped Almond Cookie Thins are low carb, rich in healthy fat (almonds and coconut oil) and seriously yummy. Bonus: They’re gluten-free!
The only drawback (if you can call it a drawback) is that you have to eat them chilled–the coating gets melty fast because of the coconut oil. The good news is that they’re awesome straight from the freezer!
I hope you enjoy!
Chocolate Dipped Almond Cookie Thins
- 3/4 cup almond meal
- 1 tablespoon coconut flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons granulated Splenda
- Pinch sea salt
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons coconut oil (liquid)
- 1 egg white
For Chocolate Dip:
- 1/4 cup semisweet chocolate chips
- 11/2 tablespoons coconut oil
- Sea salt for sprinkling (optional)
1. In a medium mixing bowl, whisk together almond meal, coconut flour, cocoa powder, baking powder, Splenda, and salt until combined.
2. Add vanilla extract, coconut oil, and egg white to dry ingredients; mix until moistened and dough comes together in a ball.
3. Roll dough out between two sheets of baking parchment until about 1/6-inch thick. Remove top sheet of parchment and slide bottom sheet onto baking pan. Use a cookie cutter or pastry wheel to cut out shapes.
4. Bake at 325F for 12 minutes or until edges begin to turn golden.
5. Let sit on baking sheet till cool, then separate cookies from scraps. Crumble scraps and reserve.
6. In a small microwave-safe bowl, melt chocolate chips and coconut oil. Stir until smooth. Dip cookies into chocolate and place on a wax-paper-lined cookie sheet. Garnish cookies with crumbled scraps and sprinkle with sea salt, if desired. Place cookie sheet into freezer for 30 minutes, or until chocolate coating is solid.
7. Serve immediately. Refrigerate or freeze to store.